Turn corned beef brisket from last night's dinner into a hearty, homemade hash. This flavor-packed meal-in-one is ideal for breakfast or dinner.
My family loves corned beef and this homemade hash is my favorite way to use up the leftovers.
When I make crock pot corned beef, I like to cook two briskets at the same time - one for slicing and serving with roasted potatoes and carrots, and the other for making this hash.
Two delicious meals in one!
Why you will love this
- Easy recipe with just a handful of ingredients
- Great way to use up leftover corned beef and potatoes.
- Homemade hash is full of fresh ingredients - no canned hash here!
- Ideal for breakfast or dinner.
- Corned beef brisket - I use leftovers from my crock pot corned beef recipe. The brisket is seasoned with a flavorful spice rub and is then cooked low and slow until it reaches fork-tender perfection. I prefer using a flat-cut brisket for this recipe.
- Potatoes - I love using baby potatoes for their creamy texture. Both red and white varieties are delicious. Larger potatoes are fine too - just cut them into 1-inch pieces.
- Vegetables - Green pepper and yellow onion are my go-to's. Red pepper and red onion are great options too.
See the recipe card for complete instructions and ingredient amounts.
- Cut the potatoes into 1-inch pieces. Toss with oil and season with salt and pepper. Transfer to a preheated cast iron skillet. (Image 1)
- Roast for 20 minutes until fork-tender, stirring after 10 minutes. (Image 2)
- Cool slightly and transfer to a plate.
TIP: Leftover potatoes - like these roasted potatoes or these breakfast potatoes - work great in this recipe. If using leftovers, skip steps 1-3 and start with the peppers and onions.
- Heat oil in the same skillet over medium heat. Add the peppers and onions, season with black pepper, and cook for 8-10 minutes until softened and starting to caramelize. (Image 3)
- Add the corned beef and cook for another 8-10 minutes. (Image 4)
- Stir in the potatoes and cook until warmed through. Taste and adjust seasoning to taste. (Image 5)
TIP: Use a cast-iron skillet to promote browning and those delicious crispy edges.
- Top with a poached or sunny-side-up egg for a hearty breakfast.
- Add to a brunch spread with scrambled eggs and fruit salad.
- Serve as a one-dish dinner.
- Serve with brown mustard or Thousand Island dressing for a Reuben vibe.
- Store leftovers in the refrigerator for up to 4-5 days.
More recipes for leftover corned beef
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Homemade Corned Beef Hash
- 24 ounces baby potatoes (halved or quartered (Note 1))
- 3 tablespoon olive oil (divided)
- black pepper
- 1 large green pepper (diced in ½ inch pieces)
- 1 large yellow onion (diced in ½ inch pieces)
- 3-4 pound cooked corned beef brisket (cut into ½-1 inch cubes)
- Preheat the oven to 400 degrees. Preheat a large cast iron skillet in the oven.
- Cut the smaller potatoes in half and the larger ones in quarters. Add to the preheated skillet. Toss with 2 tablespoons of oil and salt and pepper.
- Roast for 20 minutes, stirring after 10 minutes. The potatoes should be fork-tender and caramelized around the edges. Cool slightly and transfer the potatoes to a plate. (Note 1)
- Heat the same skillet over medium heat. Add one tablespoon of oil and the diced peppers and onions.
- Cook, stirring occasionally, for 8-10 minutes until the peppers and onions are softened and starting to caramelize.
- Add the corned beef and cook for another 8-10 minutes until the corned beef is starting to caramelize.
- Stir in the potatoes and cook for another 3-4 minutes until warm. Season to taste with salt and pepper, if necessary.
- Leftover roasted potatoes are ideal for this dish. Skip the potato roasting steps and start by cooking the peppers and onions.
- A cast-iron skillet helps to create the caramelized edges which adds so much flavor to the hash.
- Store leftovers in the refrigerator in an airtight container for 4-5 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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